bakermom

I use a mixture of powdered sugar, butter, vanilla and cream. Sorry I really don't measure just wing it. I think the cream vs milk, esp since many use 2% now, makes a big difference. If you want a harder, shiny surface add a Tbls. of Karo to your icing

tranum

On a whim, I bought a can of ready made frosting at the store, divided it out and added colors for the cutouts this year. Sprinkled on colored sugar and worked like a charm, I think. I'll do this again next year and maybe add the Karo syrup like is suggested above.

sewbizgirl

So mean and small minded not to share recipes. So what if it's a 'family recipe'... what difference does that make? It's a huge compliment to be asked for a recipe. To be told "no, you can't have it" is a slap in the face to the one making the compliment.

QuiltnLady1

I just mix sifted powdered sugar, water and vanilla flavoring (no real measurements -- you want a consistency of egg whites and we apply it with pastry brushes (even the two year olds). I like it because it dries to the touch so I can stack the cookies but does not get hard.

bakermom

DH was complaining the other day that I never made his favorite cookies. I told him his mother refused to give the recipe to me. I asked for years-she refused. Oh well